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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":518,"pronunciation":545,"substitutions":546,"slug":559,"title":560,"shortTitle":561,"nativeName":562,"countrySlug":563,"region":564,"baseServings":565,"prepMinutes":566,"cookMinutes":567,"restMinutes":568,"difficulty":569,"course":570,"diet":572,"mainIngredients":573,"images":574,"keywords":584,"publishedAt":591,"updatedAt":591,"authorSlug":592,"summary":593,"localeSlug":559,"alternates":594},[394,397,400,403,406],{"answer":395,"question":396},"Hot pino carries loose fat and juice that soak into raw dough and dissolve the seal, so the empanada splits and leaks in the oven. A night in the refrigerator sets the liquid into a firm, sliceable block that you can lift with a spoon and place on the dough without wetting it. It also gives the cumin and paprika time to spread evenly through the onion.","Why does the filling have to rest overnight?",{"answer":398,"question":399},"Empanadas de pino are baked — de horno, from the oven — and the large rectangular shape belongs to that method. Frying is reserved mainly for cheese and seafood empanadas, which are smaller and eaten immediately. A fried pino empanada is not wrong, but it will not look or eat like the Chilean standard.","Should I bake or fry Chilean empanadas?",{"answer":401,"question":402},"Three things cause bursting: warm filling, trapped air and overfilling. Use cold pino, press the air out from the centre towards the edge as you fold, and leave a clear border of dough at least three centimetres wide. Do not prick the tops — a well-sealed empanada holds its steam, and the small holes only give the juices an exit.","How do I stop my empanadas from bursting?",{"answer":404,"question":405},"Pino is beef and onion in roughly equal weight, cooked slowly with cumin, sweet paprika, oregano, salt and pepper, and thickened lightly with flour. In empanadas it is joined by raisins, a black olive and a slice of hard-boiled egg. It is the same filling used under the corn topping of pastel de choclo.","What is in Chilean pino?",{"answer":407,"question":408},"Yes, with the dough hook on low speed for about four minutes, until the dough is smooth and pulls away from the bowl. It comes together faster than by hand but is easier to overwork — stop as soon as the surface looks even, and always rest it 30 minutes before rolling so the gluten relaxes and the discs stop shrinking back.","Can I make the dough in a stand mixer?",[410,411,412,413,414,415],"Chop the beef by hand into 5 mm dice if you have the patience. Ground beef works, but hand-chopped meat gives the pino its traditional bite against the soft onion.","The onion must equal the meat by weight. It looks excessive in the pan and it is exactly right once cooked down.","Roll the dough a little thicker than feels necessary, around 3 mm. Thin dough tears at the fold and cannot hold a heavy filling.","Work with the pino straight from the fridge and spoon it out in a compact block, leaving a clear 3 cm border of dry dough all around.","Press out the air as you seal. Trapped steam is what inflates an empanada until the seam gives way on the tray.","Brush with beaten egg diluted with a splash of milk — pure egg goes patchy and dark before the dough is cooked through.","🥟","The Chilean empanada is large, baked rather than fried, and rectangular once folded — a hand-sized parcel of dough around pino, the mixture of chopped beef and an equal weight of onion cooked down with cumin and paprika until the onion nearly dissolves. Inside each one, without exception, sit a whole black olive, a slice of hard-boiled egg and a scatter of raisins. The filling is made a day ahead and refrigerated so its juices set into a sliceable block, which is the difference between a neat empanada and a leaking one. Baked hot, the crust turns deep bronze and blisters in patches, and the first bite releases a puff of cumin-scented steam.","Empanadas came to Chile with the Spanish, who had inherited the idea of enclosing a filling in dough from centuries of Iberian and Arab practice. What Chile did with it was to standardise: one shape, one filling, one set of inclusions. Regional empanadas exist — mariscos on the coast, cheese fried in oil, pino de horno everywhere — but the empanada de pino de horno is treated as the default, and any deviation is named explicitly on the menu.\n\nIts calendar is fixed. September 18 marks the anniversary of the first Chilean junta of 1810, and the week around it, Fiestas Patrias, turns into a national eating event: fondas and ramadas set up with grills and dance floors, and empanadas are sold and eaten in quantities that Chilean media report on afterwards. The pairing is equally fixed — empanada with red wine or chicha, the fermented grape must drunk fresh in early spring. A household making a hundred empanadas for the eighteenth is not unusual, and the filling for them is cooked days in advance.\n\nSeveral small conventions carry real weight. The olive traditionally goes in whole, with its stone, which preserves texture and also serves as a warning system — Chileans instinctively bite carefully. The fold is not a crimp but a series of tucked flaps that make the empanada rectangular and give it a thicker seam that resists splitting. And an empanada that bursts and weeps its juice onto the tray is called llorona, a crying one, which is nobody's intention but happens often enough to have earned a name. All three of those details come down to the same underlying rule: the filling must be cold and set before it goes anywhere near dough.","Baked empanadas keep 3 days refrigerated and reheat well in a 180°C oven for 12 minutes, which restores the crust; a microwave makes the pastry limp and leathery. They freeze better unbaked than baked: assemble them, freeze on a tray until solid, then bag them for up to 3 months and bake from frozen at 200°C for about 35 minutes. The pino itself can be refrigerated for 3 days or frozen for 2 months, and freezing actually helps, since it comes out of the freezer firm enough to fill dough neatly.",[421,422,423,424],"The pino chills overnight, which is not a convenience step — warm filling tears wet dough and produces the classic leaking empanada.","Hot fat worked into the flour gives a crust that stays crisp for hours instead of going soft as it cools.","The traditional tucked fold is explained step by step, so the seam holds instead of splitting in the oven.","Makes twelve full-sized empanadas, with a freezing method that lets you bake them straight from frozen.",[426,427,428,429],"Large baking trays","Rolling pin","18 cm plate or bowl for cutting discs","Pastry brush",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},33,74,5,890,32,720,[438],"A glass of Chilean red or chicha, and a bowl of pebre for dipping the corners.",[440,443,446],{"name":441,"description":442},"Empanadas de queso","Fried rather than baked, filled only with a slab of melting cheese. Sold at every beach and roadside stand, and eaten within a minute of leaving the oil.",{"name":444,"description":445},"Empanadas de mariscos","A coastal version filled with chopped shellfish — machas, mussels or shrimp — bound in a white sauce, usually smaller and often fried.",{"name":447,"description":448},"Empanada de pino picante","A teaspoon of merkén stirred into the pino, giving the smoky, gently hot edge that southern Chilean cooks favour.",[450,456,459,464,469,472,476,479,484,488,492,495,499,503,505,509,513,516],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},600,"beef-chuck","beef chuck, in 5 mm dice","g","For the pino",{"qty":451,"ref":457,"name":458,"unit":454,"group":455},"onion","onions, finely diced",{"qty":460,"ref":461,"name":462,"unit":463,"group":455},3,"olive-oil","oil or lard","tbsp",{"qty":465,"ref":466,"name":467,"unit":468,"group":455},2,"cumin","ground cumin","tsp",{"qty":465,"ref":470,"name":471,"unit":468,"group":455},"paprika","sweet paprika (ají de color)",{"qty":473,"ref":474,"name":475,"unit":468,"group":455},1,"oregano","dried oregano",{"qty":465,"ref":477,"name":478,"unit":463,"group":455},"flour","plain flour, for thickening",{"qty":480,"ref":481,"name":482,"unit":483,"group":455},200,"stock","beef stock","ml",{"qty":485,"name":486,"unit":487,"group":455},null,"salt and black pepper","to taste",{"qty":489,"ref":477,"name":490,"unit":454,"group":491},800,"plain flour","For the dough",{"qty":493,"name":494,"unit":454,"group":491},180,"lard or butter, melted and hot",{"qty":496,"ref":497,"name":498,"unit":483,"group":491},320,"milk","warm milk",{"qty":473,"ref":500,"name":501,"unit":502,"group":491},"eggs","egg","piece",{"qty":465,"name":504,"unit":468,"group":491},"fine salt",{"qty":506,"ref":500,"name":507,"unit":502,"group":508},4,"eggs, hard-boiled and cut into 3 slices each","To fill and finish",{"qty":510,"ref":511,"name":512,"unit":502,"group":508},12,"olives","black olives",{"qty":514,"ref":515,"name":515,"unit":454,"group":508},70,"raisins",{"qty":473,"ref":500,"name":517,"unit":502,"group":508},"egg beaten with 1 tbsp milk, to glaze",[519,523,527,531,534,538,542],{"text":520,"title":521,"timerSeconds":522},"Sweat {qty:onion} of onion in the oil over medium-low heat for about 20 minutes, until it is soft, glassy and reduced by half. Add the diced beef, raise the heat and cook until it has lost all pink, then stir in the cumin, paprika and oregano and fry one minute more until the fat runs orange.","Cook the pino, the day before",1200,{"tip":524,"text":525,"title":526,"timerSeconds":451},"Cold pino should hold its shape on a spoon like a soft pâté. If it still slumps, it needs longer or more reduction.","Sprinkle over the flour, pour in the stock and simmer 10 minutes until the mixture is thick enough that a spoon dragged through it leaves a clear channel. Season assertively, spread it in a shallow tray, cool, then refrigerate uncovered until cold and covered overnight.","Thicken and chill it",{"text":528,"title":529,"timerSeconds":530},"Mix the flour and salt in a large bowl, pour in the hot melted fat and rub it through with your fingers until the flour looks like damp sand. Beat the egg into the warm milk, add it to the bowl, and knead for 5 minutes until you have a smooth, soft dough that no longer sticks to the sides. Cover and rest 30 minutes.","Make the dough",1800,{"text":532,"title":533},"Divide the dough into 12 pieces and roll each into a round about 18 cm across and 3 mm thick, trimming to a neat circle with a plate. Keep the discs under a cloth as you work so the edges do not dry out and refuse to seal.","Cut the discs",{"tip":535,"text":536,"title":537},"Seal only against dry dough — any smear of filling on the border will open up in the oven.","Place two heaped tablespoons of cold pino on the lower half of each disc, leaving a 3 cm border, and press an olive, an egg slice and a few raisins into it. Brush the border with water, fold the top half over, and press from the filling outwards to expel air. Fold the flat seam up and over onto itself, then tuck the two side corners inward to make a rectangle.","Fill and fold",{"text":539,"title":540,"timerSeconds":541},"Arrange the empanadas seam-side down on lined trays, brush with the egg and milk glaze, and bake at 220°C for 30–35 minutes, until deeply bronzed, blistered across the top and firm underneath when lifted with a spatula.","Bake until bronzed",2100,{"text":543,"title":544,"timerSeconds":451},"Let them stand 10 minutes on a rack. The filling comes out of the oven hot enough to scald, and the crust firms up noticeably as steam escapes from underneath.","Rest before eating","em-pah-NAH-dahs deh PEE-noh",[547,551,555],{"note":548,"swap":549,"original":550},"Lard gives the most traditional flake and flavour. Butter browns more and tastes richer; all-oil dough is softer and better eaten warm.","Butter, or half butter and half neutral oil","Lard in the dough",{"note":552,"swap":553,"original":554},"Whatever you use, keep the onion quantity the same — it provides the moisture that makes pino what it is.","Ground beef, shredded braised beef, or sautéed mushrooms for a meat-free version","Beef chuck",{"note":556,"swap":557,"original":558},"Purists insist on the stone for texture, but pitted olives spare your guests and your dentist. Use one whole olive per empanada either way.","Pitted black olives","Whole olives with stones","chilean-empanadas-de-pino","Empanadas de Pino (Chilean Baked Beef and Olive Turnovers)","Empanadas de Pino","Empanadas de pino","chile","Zona Central",6,60,35,480,"medium",[571],"appetizer",[],[452,457,477,511,500],[575,578,580,582],{"alt":576,"src":577},"Rectangular baked Chilean empanadas on a tray, one broken open to show beef, onion, olive and egg","\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero.jpg",{"alt":576,"src":579},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-16x9.jpg",{"alt":576,"src":581},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-4x3.jpg",{"alt":576,"src":583},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-1x1.jpg",[585,586,587,588,589,590],"empanadas de pino","chilean empanadas","baked empanadas","pino filling","fiestas patrias","beef turnover","2026-08-20","dishroute-kitchen","Hand-sized baked turnovers packed with beef and onion in equal weight, each holding one olive, a slice of egg and a few raisins under a bronzed, blistered crust.",{"en":595},"\u002Frecipe\u002Fchilean-empanadas-de-pino",{"items":597,"total":672,"page":473,"limit":875,"hasMore":876},[598,632,665,695,726,736,769,797,825,851],{"slug":599,"title":600,"shortTitle":601,"nativeName":602,"countrySlug":563,"region":603,"baseServings":506,"prepMinutes":604,"cookMinutes":605,"difficulty":569,"course":606,"diet":608,"mainIngredients":611,"images":615,"keywords":625,"publishedAt":591,"updatedAt":591,"authorSlug":592},"caldillo-de-congrio","Caldillo de Congrio (Chilean Conger Chowder)","Caldillo de Congrio","Caldillo de congrio","Valparaíso",25,40,[607],"main",[609,610],"pescatarian","gluten-free",[612,613,614,457],"white-fish","potato","tomato",[616,619,621,623],{"alt":617,"src":618},"Bowl of caldillo de congrio with a thick white fish steak in coral tomato broth with potato slices and cilantro","\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero.jpg",{"alt":617,"src":620},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-16x9.jpg",{"alt":617,"src":622},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-4x3.jpg",{"alt":617,"src":624},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-1x1.jpg",[626,627,628,629,630,631],"caldillo de congrio","chilean fish soup","conger","neruda","seafood chowder","valparaiso",{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"countrySlug":563,"region":564,"baseServings":506,"prepMinutes":637,"cookMinutes":638,"difficulty":639,"course":640,"diet":642,"mainIngredients":644,"images":649,"keywords":659,"publishedAt":591,"updatedAt":591,"authorSlug":592},"chilean-cazuela","Cazuela de Vacuno (Chilean Beef, Corn and Pumpkin Broth)","Cazuela de Vacuno","Cazuela de vacuno",20,95,"easy",[641,607],"soup",[643,610],"dairy-free",[645,646,647,613,648],"beef-shank","pumpkin","corn","cilantro",[650,653,655,657],{"alt":651,"src":652},"Deep bowl of Chilean cazuela with beef on the bone, corn round, pumpkin wedge and whole potato in clear broth","\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-1x1.jpg",[660,661,662,646,663,664],"cazuela","chilean soup","beef broth","corn on the cob","one pot",{"slug":666,"title":667,"shortTitle":668,"nativeName":669,"countrySlug":563,"region":670,"baseServings":506,"prepMinutes":671,"cookMinutes":672,"difficulty":639,"course":673,"diet":675,"mainIngredients":676,"images":678,"keywords":688,"publishedAt":591,"updatedAt":591,"authorSlug":592},"completo-italiano","Completo Italiano (Chilean Hot Dog with Avocado and Tomato)","Completo Italiano","Completo italiano","Santiago",15,10,[674,607],"street-food",[],[677,614,500],"avocado",[679,682,684,686],{"alt":680,"src":681},"Chilean hot dog loaded with mashed avocado, diced tomato and a thick zigzag of mayonnaise in a soft bun","\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero.jpg",{"alt":680,"src":683},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-1x1.jpg",[689,690,691,677,692,693,694],"completo italiano","chilean hot dog","palta","street food","santiago","sandwich",{"slug":696,"title":697,"shortTitle":698,"nativeName":699,"countrySlug":563,"region":700,"baseServings":565,"prepMinutes":566,"cookMinutes":701,"difficulty":702,"course":703,"diet":704,"mainIngredients":705,"images":710,"keywords":720,"publishedAt":591,"updatedAt":591,"authorSlug":592},"curanto","Curanto (Chiloé Shellfish, Meat and Potato Feast)","Curanto","Curanto en hoyo","Chiloé",75,"hard",[607],[643],[706,707,708,613,709],"mussels","clams","chicken","smoked-pork",[711,714,716,718],{"alt":712,"src":713},"Curanto served on a platter with open mussels and clams, smoked pork ribs, sausage, potatoes and milcao patties","\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero.jpg",{"alt":712,"src":715},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-16x9.jpg",{"alt":712,"src":717},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-4x3.jpg",{"alt":712,"src":719},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-1x1.jpg",[696,721,722,723,724,725],"chiloe","pulmay","shellfish feast","milcao","earth oven",{"slug":559,"title":560,"shortTitle":561,"nativeName":562,"countrySlug":563,"region":564,"baseServings":565,"prepMinutes":566,"cookMinutes":567,"restMinutes":568,"difficulty":569,"course":727,"diet":728,"mainIngredients":729,"images":730,"keywords":735,"publishedAt":591,"updatedAt":591,"authorSlug":592},[571],[],[452,457,477,511,500],[731,732,733,734],{"alt":576,"src":577},{"alt":576,"src":579},{"alt":576,"src":581},{"alt":576,"src":583},[585,586,587,588,589,590],{"slug":737,"title":738,"shortTitle":739,"nativeName":740,"countrySlug":563,"region":564,"baseServings":506,"prepMinutes":672,"cookMinutes":514,"restMinutes":436,"difficulty":639,"course":741,"diet":744,"mainIngredients":747,"images":751,"keywords":761,"publishedAt":591,"updatedAt":591,"authorSlug":592},"mote-con-huesillo","Mote con Huesillo (Chilean Dried Peach and Wheat Cooler)","Mote con Huesillo","Mote con huesillo",[742,743],"drink","dessert",[745,746,643],"vegetarian","vegan",[748,749,750],"peach","cinnamon","brown-sugar",[752,755,757,759],{"alt":753,"src":754},"Tall glass of amber syrup with a whole dried peach floating on top and cooked wheat grains settled at the bottom","\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-1x1.jpg",[762,763,764,765,766,767,768],"mote con huesillo","chilean drink","dried peach","husked wheat","chancaca","summer","street cart",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":563,"region":564,"baseServings":565,"prepMinutes":605,"cookMinutes":774,"restMinutes":672,"difficulty":569,"course":775,"diet":776,"mainIngredients":777,"images":780,"keywords":790,"publishedAt":591,"updatedAt":591,"authorSlug":592},"chilean-pastel-de-choclo","Pastel de Choclo (Chilean Corn-Topped Beef Casserole)","Pastel de Choclo","Pastel de choclo",65,[607],[610],[647,778,457,511,779],"ground-beef","basil",[781,784,786,788],{"alt":782,"src":783},"Baked pastel de choclo in a clay dish, its caramelized corn crust cut open to show beef, olive and egg beneath","\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero.jpg",{"alt":782,"src":785},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-16x9.jpg",{"alt":782,"src":787},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-4x3.jpg",{"alt":782,"src":789},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-1x1.jpg",[791,792,793,794,795,796],"pastel de choclo","chilean corn pie","pino","choclo","corn casserole","chilean food",{"slug":798,"title":799,"shortTitle":800,"nativeName":800,"countrySlug":563,"region":801,"baseServings":565,"prepMinutes":671,"cookMinutes":9,"restMinutes":802,"difficulty":639,"course":803,"diet":805,"mainIngredients":806,"images":808,"keywords":818,"publishedAt":591,"updatedAt":591,"authorSlug":592},"chilean-pebre","Pebre (Chilean Cilantro, Onion and Chilli Relish)","Pebre","Nationwide",30,[804],"sauce",[746,745,610,643],[648,457,614,807],"garlic",[809,812,814,816],{"alt":810,"src":811},"Bowl of Chilean 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